Chicken Pot Pie Soup Recipe is a cozy embrace on a chilly day, mingling the heartwarming flavors of chicken, veggies, and rich creaminess that feels just like home. Imagine the fragrance of sautéed onions, carrots, and celery dancing through your kitchen, whetting everyone’s appetite well before the first spoonful is served.
This soup doesn’t just warm your insides; it’s like a culinary hug that transports you right back to your grandmother’s kitchen. Perfect for family gatherings, rainy afternoons, or when you need a delicious meal without the fuss, this recipe promises to be a hit. Get ready for a creamy, dreamy chicken pot pie experience that will leave everyone asking for seconds!
Why You'll Love This Chicken Pot Pie Soup Recipe
- This incredible Chicken Pot Pie Soup Recipe transforms simple everyday ingredients into restaurant-quality flavors that will blow your mind completely.
- Foolproof recipe techniques guarantee perfect results every single time, making even novice cooks feel like professional chefs instantly.
- Stunning visual appeal with gorgeous colors and mouthwatering aromas creates the ultimate Instagram-worthy dish for any special occasion.
- Endlessly adaptable for different dietary needs while working beautifully for meal prep, date nights, or entertaining large groups effortlessly.
Ingredients for Chicken Pot Pie Soup Recipe
Here’s what you’ll need to make this delicious Chicken Pot Pie Soup Recipe:
2 (9-in.) refrigerated pie crusts – These will create the crunchy dippers, adding a delightful texture to your soup.
1 cup grated cheddar cheese – Use sharp cheddar for a more pronounced flavor that complements the richness of the soup.
2 Tbsp. chopped fresh parsley – Adds a pop of color and freshness to the dish, enhancing its visual and flavor profile.
4 Tbsp. salted butter – For sautéing the veggies and adding a rich, buttery flavor to the soup.
3 stalks celery, finely diced – This brings a satisfying crunch and a mild flavor to the base of the soup.
2 medium carrots, peeled and finely diced – Adds sweetness and color, making the soup visually appealing.
2 medium onions, finely diced – Essential for creating the savory foundation of the soup with their aromatic qualities.
2 tsp. chopped fresh thyme – Provides an earthy, herbal flavor that elevates the overall taste.
Pinch of turmeric – Just a hint for color and a subtle, warm earthiness that pairs beautifully with the other ingredients.
Kosher salt, to taste – Essential for bringing out the flavors of all the ingredients.
Black pepper, to taste – For a gentle heat that rounds out the flavor profile.
1/4 cup all-purpose flour – Thickens the soup, giving it that creamy texture we crave.
1/2 cup white wine – Adds depth and richness; choose a dry variety for the best results.
6 cups chicken broth – The base of the soup, infusing it with flavor and moisture.
3 cups shredded rotisserie chicken – Saves time and adds hearty, tender chicken, making this recipe weeknight-friendly.
1/4 cup chopped fresh parsley – For garnish and a final touch of freshness.
1/2 cup heavy cream – The ingredient that will turn this soup into a velvety, luxurious delight.
How to Make Chicken Pot Pie Soup Recipe
Follow these simple steps to prepare this delicious Chicken Pot Pie Soup Recipe:
Step 1: Preheat the Oven and Prepare Pie Crusts
Preheat your oven to 375°F. Line two sheet pans with parchment paper. Unroll a pie crust on each prepared sheet pan, sprinkling them generously with cheddar cheese and parsley. Gently press the cheese into the crusts to ensure they stick. Bake until the edges turn a beautiful golden brown and the cheese bubbles invitingly, about 12 to 14 minutes. Set aside to cool.
Step 2: Sauté the Vegetables
In a large pot, melt the salted butter over medium heat. Once melted, toss in the diced celery, carrots, and onions along with the thyme. Season generously with turmeric, salt, and pepper, stirring occasionally until the vegetables soften and emit a tantalizing aroma, about 3 to 4 minutes.
Step 3: Create the Base
Sprinkle the flour over the sautéed vegetables, stirring well to combine. Let the flour cook together for about 1 to 2 minutes, letting its rawness dissipate. Gradually pour in the white wine while stirring until it mixes smoothly, followed by the chicken broth. Bring this simmering concoction to a gentle boil, which will help thicken it.
Step 4: Add the Chicken and Cream
Once it starts bubbling, stir in the shredded rotisserie chicken and the chopped parsley. Allow the soup to boil gently, thickening up beautifully as it does so. Now it’s time to add the heavy cream—pour it in slowly and stir. Taste and adjust seasoning as necessary; who doesn’t love a little extra salt or pepper?
Step 5: Serve with Flair
Ladle the soup into bowls, breaking apart the crunchy cheese-covered pie crusts to dip alongside the soup. Each spoonful should be a warm embrace of flavors, and trust me, your friends and family won’t want to miss a drop!
This Chicken Pot Pie Soup Recipe is everything you could ever ask for—a blend of nostalgia, flavor, and that heartwarming feeling that only a delightful home-cooked meal can bring. So gather your loved ones, serve it up, and watch as smiles spread across the table!
This showstopping Chicken Pot Pie Soup Recipe delivers restaurant-quality results using simple ingredients you probably already have at home. The perfect balance of textures and flavors creates an unforgettable dining experience that will have everyone asking for seconds. Picture-perfect presentation with vibrant colors makes this dish absolutely Instagram-worthy and guaranteed to impress any dinner guest. Incredibly versatile recipe that works beautifully for weeknight dinners, meal prep, special occasions, or even outdoor entertaining sessions.
Perfecting Chicken Pot Pie Soup Recipe Cooking Process
Start by preparing the cheddar crust dippers first so they’re fresh and crispy for serving. While they bake, sauté the vegetables to build depth of flavor, then stir in the broth and chicken. This sequence maximizes efficiency and flavor.
Add Your Touch to Chicken Pot Pie Soup Recipe
Feel free to swap in your favorite veggies, like peas or corn, or add spices like paprika for a smoky kick. You can also substitute the cream with a dairy-free option to cater to various dietary preferences.
Storing & Reheating Chicken Pot Pie Soup Recipe
Store the soup in an airtight container in the fridge for up to three days. For reheating, gently warm on the stove over low heat, adding a splash of broth to maintain creaminess.
Chef's Helpful Tips for Chicken Pot Pie Soup Recipe
- This professional-quality Chicken Pot Pie Soup Recipe relies on precise timing and temperature control to achieve restaurant-standard results consistently.
- Master the art of mise en place by prepping all ingredients beforehand, ensuring smooth execution and preventing any last-minute cooking disasters.
- The secret lies in layering flavors throughout the cooking process rather than seasoning only at the end for maximum depth.
- Pro tip: let the finished dish rest for optimal texture and flavor development before serving to hungry guests waiting eagerly.
Creating this Chicken Pot Pie Soup for a cozy family dinner transformed a chilly evening into a warm and heartwarming experience, with everyone gathered and enjoying seconds.
FAQs About Chicken Pot Pie Soup Recipe
What is Chicken Pot Pie Soup Recipe?
The Chicken Pot Pie Soup Recipe is a delightful spin on the classic chicken pot pie, transforming it into a hearty soup. This comforting dish features tender chicken, flavorful vegetables, and a creamy broth, all topped with crispy cheddar crust dippers. It’s the ultimate cozy meal that brings back fond memories while offering a modern twist. Perfect for chilly evenings or family gatherings, this soup delivers all the warmth and satisfaction of traditional pot pie in a delightful bowl.
How long does it take to prepare Chicken Pot Pie Soup?
The total time for this Chicken Pot Pie Soup Recipe is approximately 30 to 40 minutes. This includes about 15 minutes of prep time for dicing vegetables and getting the ingredients ready, followed by 15 to 20 minutes of cooking. While the soup simmers, you can prepare the cheesy crust dippers. Having everything prepped ahead ensures a smooth cooking experience.
Can I make Chicken Pot Pie Soup ahead of time?
Absolutely! Making Chicken Pot Pie Soup ahead of time is a smart way to simplify your meal planning. You can prepare the soup and store it in an airtight container in the refrigerator for up to three days. When you’re ready to serve, gently reheat on the stove, and consider adding a splash of chicken broth to restore creaminess if needed. The flavors deepen after sitting, making it even tastier!
What can I substitute in the Chicken Pot Pie Soup Recipe?
The beauty of the Chicken Pot Pie Soup Recipe lies in its versatility! You can customize it by swapping the vegetables according to your preference. Feel free to add peas, corn, or even mushrooms for a unique twist. If you’re looking for a dairy-free option, substitute heavy cream with coconut milk or a plant-based cream. Also, adding herbs like rosemary or spices like paprika can kick up the flavor profile.
Conclusion for Chicken Pot Pie Soup Recipe
In conclusion, the Chicken Pot Pie Soup Recipe blends the comforting essence of traditional pot pie with the ease of a soup. This satisfying dish combines tender chicken, fresh vegetables, and a rich, creamy base, all topped with irresistible cheddar crust dippers. Whether enjoyed on a chilly evening or shared at a family gathering, this recipe is sure to impress and warm hearts. Don’t hesitate to customize it to suit your tastes and make it your own!
Cheddar Crust Dippers Soup
Ingredients
Equipment
Method
- Preheat the oven to 375°F. Line 2 sheet pans with parchment paper.
- Unroll a pie crust on each prepared sheet pan. Sprinkle the crusts with the cheese and parsley, lightly pressing everything in to adhere. Bake until the edges turn golden, the cheese is bubbling, and the crust is baked through, 12 to 14 minutes. Set aside to cool.
- Meanwhile, melt the butter in a large pot over medium heat. Add the celery, carrots, onion, and thyme. Season with the turmeric, salt, and pepper. Stir and cook until the vegetables begin to soften, 3 to 4 minutes.
- Sprinkle the flour over the vegetables and stir until combined, letting the flour cook for 1 to 2 minutes. While stirring, slowly pour in the wine and chicken broth.
- Add the chicken and parsley. Let the soup come to a boil and thicken slightly. Stir in the cream and taste. Adjust seasonings as needed.
- Serve the soup in bowls, breaking the crusts.
